STUDY OF LIPASE ENZYM ACTIVITY WITH Candida utilis YEAST IN DIFFERENT MEDIA CONDITION

Yıl 2015, Cilt: 30 Sayı: 3, 475 - 485, 30.09.2015

Neşe Keklikcioğlu Çakmak , Ünsal Açıkel

https://doi.org/10.17341/gummfd.35846

Cited By: 2

Öz

Lipases (triacylglycerol hydrolases, EC 3.1.1.3) are hydrolytic enzymes that can catalyze the hydrolysis of the ester bond of long chain acylglycerols at the oil-water interface. In this study; the effects of initial pH, initial sucrose concentration, activators and inhibitors on Candida utilis yeast, lipase enzym are searched. It is qualified that the optimum pH value for growth rate of Candida utilis yeast and production of lipase enzym is 4. Molasses which is a remnant of sugar industry is used as a main carbon source in nutrient media that is prepared for experimental studies in which lipase enzym activity is worked out. In the media in which molasses is used as a main carbon source, it is observed that lipase enzym activity increases with the increase of initial sucrose concentration. Soybean oil, corn oil, olive oil, sunflower oil and canola oil are added to the nutrient media and when the additive effect of enzym activity is observed it is found out that the highest activity increase is 788,5 U/L with the addition of 1,25% soybean oil. The result is that; Cu(II) and Ni(II) metal ions in the fermantation media lower the lipase activity severly and besides, lowering effect of Ni(II) is much more than that of Cu(II).

Anahtar Kelimeler

Lipase, Candida utilis, Cu (II), Ni (II), molasses, inhibition

Candida utilis MAYASIYLA LİPAZ ENZİMİ AKTİVİTESİNİN FARKLI ORTAM KOŞULLARINDA İNCELENMESİ

Öz

Lipazlar (triaçilgliserol hidrolazlar, EC 3.1.1.3), yağ-su ara yüzeyinde, uzun zincirli açilgliserollerin, ester bağlarının hidrolizini katalizleyen hidrolitik enzimlerdir. Bu çalışmada Candida utilis mayasının lipaz enzimi aktivitesi üzerine başlangıç pH, başlangıç sakkaroz derişimi, aktivatör ve inhibitörlerin etkileri araştırılmıştır. Candida utilis mayasının üremesi ve lipaz enzimi üretimi için optimum pH değerinin 4 olduğu tayin edilmiştir. Lipaz enzimi aktivitesinin incelendiği deneysel çalışmalar için hazırlanan besin ortamlarında karbon kaynağı olarak bir şeker endüstrisi atığı olan melas kullanılmıştır. Melas sakkarozunun ana karbon kaynağı olarak kullanıldığı ortamda başlangıç sakkaroz derişiminin artmasıyla lipaz enzimi aktivitesinin arttığı görülmüştür. Besin ortamına soya, mısır, zeytin, ayçiçek ve kanola yağları eklenmiş ve enzim aktivitesini artırıcı etkileri incelendiğinde en yüksek aktivite artışı, ortama %1,25 soya yağı eklendiğinde 788,5 U/L olarak bulunmuştur. Fermantasyon ortamında bulunan Cu (II) ve Ni (II) metal iyonlarının lipaz aktivitesini önemli ölçüde düşürdüğü ayrıca Ni (II)’ nin aktiviteyi azaltıcı etkisinin Cu (II)’ ye göre daha fazla olduğu sonucu elde edilmiştir.

Anahtar Kelimeler

Lipaz, Candida utilis, Cu (II), Ni (II), melas, inhibisyon

Kaynakça

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